Combine lean ground beef, ground Italian sausage, bread crumbs, parsley, oregano, parmesan, egg, salt, and pepper in a large bowl. Mix gently until everything is evenly combined. Shape the mixture into small meatballs and set them aside.

Heat olive oil in a skillet over medium-high heat. Add a few meatballs to the skillet and brown them on a couple of sides. Remove the meatballs when they are well-browned and repeat the process with the remaining meatballs.

In a large pot, heat olive oil over medium heat. Add chopped carrots, onions, and celery. Sauté the vegetables until they soften, about 5 minutes. Add minced garlic and cook for an additional minute until fragrant.

Pour the low-sodium chicken broth into the pot and season with salt and pepper to taste. Bring the mixture to a gentle boil. Add the acini di pepe or orzo pasta and browned meatballs into the pot. Simmer until the pasta is tender and meatballs are fully cooked, about 10-12 minutes.

Stir in the chopped spinach into the soup during the last minute of cooking. Allow it to wilt in the hot broth for a fresh flavor boost.

Serve the Italian Wedding Soup hot, topped with finely shredded parmesan for a delightful finish. Enjoy every comforting bowl!